Steam glutinous rice for 20 minutes then add salt, sugar and thick coconut milk to the rice. Return rice and coconut mixture to the steaming tray and steam for another 10 minutes until well cooked.

Panfry the grated white coconut until evenly browned then grind until fine (kerisek).

Heat oil in a wok and fry ingredients (A) until fragrant. Add the dried prawns, seasoning (B), kerisik and candied melon. Dish out and set aside to cool.

Place 2 tablespoonful of glutinous rice in the centre of a banana leaf. Spread one tablespoonful of filling in the centre and top up with another tablespoonful of rice. Wrap each roll firmly in the banana leaf, press the ends together and secure the ends with bamboo picks.

Grill the rolls over charcoal fire or in an electric grill for 15 minutes, turning the rollsoccasionally. An alternative is to pan-grill the rolls in a frying pan, to brown the banana leaves all over, until aromatic

(Thank you and credits to http://kuali.com and all sources for the picture and information)